Baking Without Eggs

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There are many ways to make substitutions for eggs, and all are simple, healthy, and easy to find. Traditionally, eggs have three main functions in cooking and baking; they add moistness, bind ingredients together, or act as leavening agents. How can you tell? Look at the recipe, and:

If the egg is the main liquid ingredient, it adds moisture.

If the recipe has one egg but also contains a leavening agent (such as yeast, baking powder, or baking soda), the egg is the binder.

If there are no other leavening agents, then the egg is the leavener.

Now you can easily find a replacement! Just look at all of these options:

Substitute:

Moisture

Binding

Leavening

¼ cup silken tofu

x

x

¼ cup applesauce, banana, or pureed fruit + ½ tsp baking powder

x

x

1 tbsp flax meal + 1 tbsp water

x

x

2 tbsp arrowroot, cornstarch, or potato starch + 1 tbsp water

x

x

1 tsp baking powder + 1 tsp vinegar

x

1 tsp Ener-G Egg replacer + 2 tbsp water

x

x

¼ tsp xanthan gum* + ¼ cup water

x

x

x

¼ tsp agar powder** + ¼ cup water + 1 tsp baking powder

x

x

x

* Xanthan gum: Xanthan Gum is a plant-based thickening and stabilizing agent. It is often used for gluten-free baking.

** Agar powder: Agar is a red algae and a unique vegetable source of protein. Agar is sometimes referred to as Agar-Agar. It has no taste, no odor, and no color.